(PS- food coloring really can cause headaches and migraines among some other undesirable side affects. We avoid food coloring at ALL COSTS in our house! Dr. Mercola has written an EXCELLENT article on the subject that really teaches about the dangers. You can read it HERE.)
That's why this next recipe is so great! No food coloring, just simple ingredients. Of course, you'll want to eat these in moderation as well but when you do divulge, they make a great treat!
Peanut Butter Cups
Adapted by jalene from a recipe by Let's Dish
- 1/4 cup butter, melted (or Earth Balance to make it dairy free)
- 1/2 cup gluten free graham cracker crumbs (I grind them in a food processor or my Blendtec) (see note)
- 1/2 cup powdered sugar (I made my own)
- 1/4 cup & 1 Tbsp peanut butter (divided)
- 1/3 cup semi-sweet chocolate chips (I used Dairy Free)
- In a small bowl, mix together the melted butter, gf granham cracker crumbs, powdered sugar, and 1/4 cup of peanut butter until well blended.
- In a mini-muffin pan, fill each cup about 3/4 of the way full. (I used my 1 & 1/2 inch size cookie scooper for a quick distribution. I also used a flexible silicon mini-cupcake pan so I could pop them out once they refrigerated If you do not have a flexible pan, simply use a lined mini-cupcake pan or make these into bars.)
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 1 Tbsp of peanut butter, stirring until smooth. (Be careful not to over heat your chocolate chips- I typically stop heating them when they are almost dissolved and then stir them until they dissolve the rest of the way.)
- Spread the chocolate mixture over the peanut butter. Refrigerate for at least 1 hour before removing & consuming. :) Store in the fridge.